Pork Vindaloo

Method

In another bowl, soak the pork in enough vinegar to cover for about 30 mins. Then drain well.

Grind the cumin and mustard seeds with the peppercorns, cinnamon and cloves using a mortar and pestle (or in a food processor). Then combine with the soaked chillies and set aside.

Heat a little vegetable oil a wok (or large non-stick pan) and gently saute the onions until coloured. Add the garlic, ginger, turmeric, chilli powder, salt and the spice paste. Mix well and briefly cook. Then add the tomato puree, stir well and briefly cook. Turn the heat down and add the pork with the mustard oil and water. Mix well, cover and gently cook for about 15 mins.

Serve on a bed of steamed rice with your favourite Indian accompaniments alongside.

Davinder Bedi - Bedi's Restaurant in South Melbourne

Ingredients

white vinegar

10 small red chillies

1½ kg pork fillets, all fat removed & cut in cubes

1 tspn cumin seeds

1 tspn yellow mustard seeds

20 whole black peppercorns

1 tspn ground cinnamon

10 whole cloves

vegetable oil

3 onions, diced

1 heaped tspn chopped fresh garlic

1 heaped tspn chopped fresh ginger

½ tspn turmeric

½ tspn chilli powder

a pinch of sea salt

3 heaped tbsp tomato puree

3 tbsp mustard oil

¼-½ cup water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.